Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 14-26

  Vial, Ch ^a   Thakur, Rajeev K ^a   Quintáns, A Pérez ^a,b   Djelveh, G ^a   Picgirard, L ^b  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b ADIV   (France)

Author keywords

Continuous process; Foam stability; Foamability; Food processing; Formulation; Fresh cheese; Gas dispersion; Texture

Indexed keywords

CONCENTRATION (PROCESS); DISPERSIONS; GASES; OILS AND FATS; PROTEINS; TEXTURES;

CONTINUOUS PROCESSES; FOAM STABILTY; FOAMABILITY; FORMULATION; FRESH CHEESE; GAS DISPERSIONS;

FOOD PROCESSING;

EID: 33646500816     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.016     Document Type: Article

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